Shalom Y’all!

This site shows what happens when the "Chosen People" choose pork. North Carolina pork barbecue to be specific.
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L'Chaim!

How Sweet It Is To Be Loved By ‘Cue?Bob’s Bar-B-Q is a nice enough place with a large, lodge-like atmosphere and an authentically old fashioned feel. The comfortable feel is helped by the friendly staff who greet customers as they step into the cafeteria-style serving line. But alas, the ‘cue doesn’t come close to matching the sweet staff.

Unfortunately, the staff isn’t the only thing at Bob’s that is sweet. This is one of the only barbecue joints I’ve ever been to where the barbecue has a sugary taste without any sauce added. Frankly, it’s distressing. The barbecue had a good, rough-chopped consistency but its wood smoke-free and oddly sweet taste was not helped by the steam table from which it was served. The fiery hot Eastern style sauce at the table was quite good, and reminiscent of Scott’s famous recipe, but could not save the pork from mediocrity. For what it’s worth, the meat is reported to be pork shoulders (a Lexington-style trait), while the sauce and the sides served at Bob’s are very much in the Eastern tradition. Cross-breeding of this sort is more common than most people think, especially in and around the Triangle area.

The barbecue plate I ordered was accompanied by (surprise) very sweet, very finely chopped slaw made with lots of relish. The Brunswick stew, which I’ve heard some folks rave about, struck me as a bit (yes) sweet, watery and low in flavor. The hush puppies were not overly sweet, but were dry and chewy, again likely from the steam table (steam tables are brutal on hush puppies, in my experience).

The rest of the menu, which I did not sample, included chicken and a variety of lunch grill items (hot dogs, grilled cheese, fish sandwich, etc.) with rotating specials like chicken and dumplings. The pies looked good, especially the pecan, but I had already ingested enough sugar from the BBQ so I steered clear.